おせち - Pioneer woman pecan pie bars recipes
Author: Tamara Vines
—Sylvia Ford, Kennett, Missouri Easy Pecan Pie Bars made with maple syrup, brown sugar and shortbread crust (no corn syrup!). Get Pecan Bars Recipe from Food Network
Pecan Pie Bars
These easy pecan pie bars start with a brown butter press-in shortbread crust and are a perfect addition to your Thanksgiving dessert table.
Total time: 80 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American,Comfort Food
Number of ingredients: 11
Total time: 80 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American,Comfort Food
Number of ingredients: 11
Ingredients:
- 2 sticks butter
- 3/4 c. granulated
- 1/2 tsp. salt
- 2 1/4 c. all-purpose flour
- 1 stick butter, melted
- 1 c. dark corn syrup
- 1 c. light brown sugar
- 4 large eggs
- 1 tbsp. vanilla extract
- 1 tsp. salt
- 3 c. pecan halves
How to cook:
- For crust: Preheat the oven to 350°F. Butter or spray the bottom and sides a 13x9-inch baking pan with baking spray. Line the pan with parchment paper or foil letting the excess extend over the edges of the pan.
- Cube the butter and place in a saucepan over medium heat. Cook until butter smells nutty and the solids and turned brown, 6-8 minutes. Immediately pour the butter into a medium bowl, top stop the cooking. Whisk in the sugar and salt. Add flour and stir until it is fully moistened. Press the crust evenly into the bottom of the baking pan. (The crust will be moist. Press carefully to reach all edges and corners of the pan).
- Bake for 15 minutes. Remove and lightly press down any large bubbles in the crust.
- For the filling: In a large bowl, whisk together the melted butter, corn syrup, sugar, eggs, vanilla, and salt until smooth. Stir in the pecan halves. Pour over the baked crust.
- Bake at 350°F for 30 to 35 minutes or until the topping is puffed and set (it should not wiggle). Let cool completely in the pan. Use the excess parchment or foil to lift the bars out of the pan. Cut into squares to serve.
Favorite Pecan Pie Bars
This pecan bar recipe is the perfect little gift this winter. Send your favorite holiday travelers on their way with a package of these nutty little bars to eat when they get home. —Sylvia Ford, Kennett, Missouri
Provided by: Taste of Home
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 11
Provided by: Taste of Home
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 11
Ingredients:
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 3/4 cup cold butter, cubed
- FILLING:
- 4 large eggs
- 1-1/2 cups corn syrup
- 1-1/2 cups sugar
- 3 tablespoons butter, melted
- 1-1/2 teaspoons vanilla extract
- 2-1/2 cups chopped pecans
Nutrition:
- Calories: 157 calories
- Fat: 8g fat (3g saturated fat)
- Cholesterol: 25mg cholesterol
- Sodium: 54mg sodium
- Carbohydrate: 21g carbohydrate (16g sugars
- Fiber: 1g fiber)
- Protein: 2g protein.
- Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes.
- For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust.
- Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.
Pecan Pie Bars
Easy Pecan Pie Bars made with maple syrup, brown sugar and shortbread crust (no corn syrup!). Rich, buttery, and even better than pecan pie!
Provided by: Erin Clarke / Well Plated
Total time: 410 minutes
Cook time: 25 minutes
Prep time: 25 minutes
Yields: 36 servings
Cuisine: American,Southern
Number of ingredients: 15
Provided by: Erin Clarke / Well Plated
Total time: 410 minutes
Cook time: 25 minutes
Prep time: 25 minutes
Yields: 36 servings
Cuisine: American,Southern
Number of ingredients: 15
Ingredients:
- 1 ½ cups unsalted butter (at room temperature (3 sticks))
- ½ cup granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 ½ cups unsalted butter
- 2/3 cup pure maple syrup
- 2 1/4 cups brown sugar
- ½ teaspoon grated lemon zest (about ½ medium lemon)
- 3 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1 1/4 pounds 20 ounces pecan halves, coarsely chopped
- Flaky sea salt (such as Maldon or fleur de sel (optional))
Nutrition:
- Serving Size: 1 (of 36)
- Calories: 370 kcal
- Carbohydrate: 31 g
- Protein: 3 g
- Fat: 27 g
- Saturated Fat: 11 g
- Trans Fat: 1 g
- Cholesterol: 51 mg
- Fiber: 2 g
- Sugar: 20 g
- Unsaturated Fat: 15 g
- Grease
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Grease a 9x13-inch pan or line with parchment paper leaving an overhang on the sides to lift the finished bars out. Set aside.
- Beat
- Make the crust: in the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter and granulated sugar on medium-high speed, until light and fluffy, about 2 minutes. Scrape down the bowl. Beat in the eggs and the vanilla, just until incorporated.
- Bake
- In a separate mixing bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, slowly add the dry ingredients to the butter mixture, stopping as soon as the flour disappears. Transfer the dough to the prepared pan. Press it evenly into the pan, building it up on the sides all the way around by about 1-inch. The dough will be very sticky, so if it clings to your hands, use a sheet of plastic wrap to press it down and avoid sticking. The crust will seem fairly thick, but go with it. Bake the crust for 15 minutes, until it is set but not yet browned. If it puffs up unevenly in the center, use the tines of a fork to prick it lightly on the surface. Set aside to cool.
- Cook
- While the crust cools, prepare the filling: in a large, heavy-bottomed saucepan, combine the butter, maple syrup, brown sugar, and lemon zest. Cook over low heat, stirring the mixture with a wooden spoon, until the butter is melted. As soon as the butter melts, increase the heat to a boil. Boil for 3 minutes (set a timer!) then remove from the heat.
- Pour
- Stir in the heavy cream, vanilla, and pecans. Avoid the temptation to touch or eat the pecan filling, as it is very very hot. Pour the filling carefully into the center of the crust, then with the back of a spatula or fork, spread it into an even layer (some of the crust may show at the edges; try to avoid the batter seeping between the crust and the pan). Sprinkle a generous pinch of flaky salt over the top. It will be quite thick and fill the pan almost all the way to the top.
- Bake for 25 to 30 minutes, until the filling is set at the edges and when the pan is jiggled, the center has some movement but does not seem excessively liquidy. Place on a cooling rack and let cool completely to room temperature, then cover the bars with plastic and place in the refrigerator to chill for at least 6 hours, preferably overnight. With a knife, loosen the bars from the sides of the pan, then lift them onto a cutting board (see blog post above for tips). Slice into bars of desired size. Enjoy at room temperature or slightly warmed in the microwave (my favorite!).
Pecan Bars
Get Pecan Bars Recipe from Food Network
Provided by: Claire Robinson
Total time: 145 minutes
Cook time: 60 minutes
Prep time: 25 minutes
Yields: 24 servings
Number of ingredients: 10
Provided by: Claire Robinson
Total time: 145 minutes
Cook time: 60 minutes
Prep time: 25 minutes
Yields: 24 servings
Number of ingredients: 10
Ingredients:
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cubed, plus more for dish
- 1 1/2 cups unbleached all-purpose flour
- 2/3 cup light brown sugar
- 1 teaspoon kosher salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup light brown sugar
- Pinch salt
- 1/3 cup light corn syrup
- 1/4 cup unbleached all-purpose flour
- 3 cups coarsely chopped pecans
How to cook:
- Preheat oven to 350 degrees F.
- Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
- In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
- Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
- Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.
